- 3 medium russet potatoes, peeled and chopped
- 1 3/4 cups chicken broth
- 1/3 cup chopped onion
- 1 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 1 (12 ounce) package frozen cut asparagus
- 1 1/2 cups heavy cream
- 4 ounces whipped cream cheese
- Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
- Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
- Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.
05/22/2019
recipepes.com
creamy asparagus potato soup, recipe
PT15M
PT1H
5
455 calories
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